Get ready to indulge in a culinary delight that’s both rich in history and flavor! Wiener Schnitzel, also known as Austrian-style veal cutlet, has been a staple dish in European cuisine for centuries. This iconic recipe typically involves breading and frying thinly sliced veal cutlets, resulting in a crispy exterior giving way to a tender and juicy interior. But why stick to the classic when you can give it a twist? In this article, we’ll explore 18 mouth-watering Wiener Schnitzel recipes that will take your taste buds on a wild ride! From Panko-crusted to beer-battered, herb-infused to sweet potato-fried, these creative takes on the original recipe are sure to satisfy even the most discerning palates.
Classic Wiener Schnitzel with Lemon Wedges
Experience the quintessential Austrian dish, Wiener Schnitzel, a breaded and fried veal cutlet that’s both tender and crispy. Serve it with a squeeze of fresh lemon juice for a burst of citrus flavor.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 cup butter, melted
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Dip each cutlet in the flour, shaking off excess.
3. Dip the floured cutlet in the beaten egg, then coat in breadcrumbs.
4. Place the coated cutlets on a plate or tray.
5. Heat about 1/2 inch of melted butter in a large skillet over medium-high heat.
6. Fry the veal cutlets for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve hot with lemon wedges on the side.
Cooking Time: About 12-15 minutes total (4-5 minutes per side).
Panko-Crusted Wiener Schnitzel
This Panko-crusted take on traditional Wiener Schnitzel elevates the Austrian classic to new heights. The light and airy coating adds texture and flavor without overpowering the tender veal cutlet.
Ingredients:
– 4 veal cutlets, pounded thin
– 1 cup Panko breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs, garlic, paprika, salt, and pepper.
3. Dredge veal cutlets in the breadcrumb mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add breaded veal cutlets and cook for 2-3 minutes on each side, or until golden brown.
6. Transfer to a baking sheet and bake for an additional 8-10 minutes, or until cooked through.
7. Serve with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Herb-Infused Wiener Schnitzel with Garlic Butter
Elevate the classic Austrian dish with a fragrant herb infusion and rich garlic butter.
Ingredients:
– 4 veal cutlets (or pork, if preferred)
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter, softened
– 1 egg, beaten
– 1 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a small bowl, mix together parsley, dill, and garlic.
2. Place the veal cutlets between two pieces of plastic wrap or parchment paper. Pound gently with a meat mallet or rolling pin to thin slightly.
3. Dip each cutlet in the beaten egg, then coat evenly with flour, shaking off excess.
4. Add the herb-garlic mixture on top of each cutlet, spreading evenly.
5. Dredge in remaining flour, pressing gently to adhere.
6. Fry in hot oil (350°F) for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve with garlic butter: melt softened butter with minced garlic; serve warm.
Cooking Time: 12-15 minutes total
Wiener Schnitzel with Mushroom Gravy
Wiener Schnitzel with Mushroom Gravy Recipe
This classic Austrian dish is a must-try for anyone who loves breaded and fried chicken. Wiener Schnitzel, paired with a rich mushroom gravy, makes for a satisfying and flavorful meal.
Ingredients:
– 4 boneless and skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 cup milk
– Vegetable oil for frying
– 1 tablespoon butter
– 8 oz mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
Instructions:
1. Pound the chicken breasts to an even thickness.
2. Dip each breast in flour, shaking off excess, then dip in beaten egg and finally coat with breadcrumbs.
3. Fry the breaded chicken in hot oil until golden brown and cooked through.
4. In a separate pan, melt butter and sauté mushrooms and garlic until tender.
5. Add white wine (if using) and simmer for 2 minutes to reduce sauce.
6. Serve Wiener Schnitzel with mushroom gravy spooned over the top.
Cooking Time: 20-25 minutes
Spicy Wiener Schnitzel with Chili Aioli
This recipe combines the traditional Austrian dish, Wiener Schnitzel, with a spicy kick from chili flakes and the creamy richness of aioli. The result is a bold and exciting twist on a classic comfort food.
Ingredients:
– 4 pork cutlets (about 1/2 pound each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon chili flakes
– 1 egg, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
– Chili aioli ingredients:
+ 1/2 cup mayonnaise
+ 1 tablespoon sriracha sauce
+ 1 tablespoon freshly squeezed lime juice
+ Salt and pepper to taste
Instructions:
1. Season the pork cutlets with paprika, chili flakes, salt, and pepper.
2. Dip each cutlet in the beaten egg, then coat in flour, shaking off excess.
3. Dredge the floured cutlets in breadcrumbs, pressing gently to adhere.
4. Fry the breaded cutlets in hot oil (about 350°F) for 3-4 minutes on each side, or until golden brown and cooked through.
5. Meanwhile, mix together the chili aioli ingredients. Serve with the fried schnitzel.
Cooking Time: 12-15 minutes
Wiener Schnitzel with Cranberry Compote
Experience the perfect balance of crispy and tender with this Austrian-inspired dish, paired with a tangy and sweet cranberry compote.
Ingredients:
– 4 veal cutlets (or pork or chicken breasts)
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
– Cranberry Compote ingredients: 12 oz fresh or frozen cranberries, 1/4 cup granulated sugar, 2 tablespoons orange juice, 1 tablespoon Grand Marnier (optional)
Instructions:
1. Season veal cutlets with paprika, salt, and pepper.
2. Dip each cutlet in flour, then eggs, and finally coat with breadcrumbs.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for 2-3 minutes per side or until golden brown.
4. Meanwhile, prepare the Cranberry Compote by combining cranberries, sugar, orange juice, and Grand Marnier (if using) in a saucepan. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the compote thickens slightly.
5. Serve the Wiener Schnitzel with the warm Cranberry Compote spooned over the top.
Cooking Time: approximately 15-20 minutes
Gluten-Free Wiener Schnitzel with Almond Flour
Transform the traditional Austrian dish into a gluten-free delight using almond flour and tender pork cutlets. This recipe is perfect for those with dietary restrictions or simply looking to try something new.
Ingredients:
– 4 pork cutlets (1/2 inch thick)
– 1 cup almond flour
– 1/2 cup panko breadcrumbs
– 1 egg, beaten
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Vegetable oil or clarified butter for frying
Instructions:
1. In a shallow dish, mix together almond flour, panko breadcrumbs, and a pinch of salt.
2. Dip each pork cutlet into the beaten egg and then coat in the almond flour mixture, pressing gently to adhere.
3. Heat about 1/4 inch (6 mm) of vegetable oil or clarified butter in a large skillet over medium-high heat.
4. Fry the coated pork cutlets for 2-3 minutes on each side, or until cooked through and golden brown.
5. Serve hot with lemon wedges and your choice of sides.
Cooking Time: 8-10 minutes
Wiener Schnitzel Sandwich with Pickles and Mustard
Wiener Schnitzel Sandwich with Pickles and Mustard Recipe Summary:
Elevate your sandwich game with this Austrian-inspired delight, featuring crispy Wiener Schnitzel, tangy pickles, and a hint of mustard.
Ingredients:
– 4-6 slices of Wiener Schnitzel (store-bought or homemade)
– 2 tablespoons of Dijon mustard
– 1 cup of thinly sliced dill pickles
– 4 slices of white bread
– Lettuce leaves, optional
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Place two slices of Wiener Schnitzel on each bread slice (buttered side down).
4. Top with sliced pickles and a dollop of Dijon mustard.
5. Top with remaining bread slice (buttered side up).
6. Place sandwiches in the panini press or grill for 2-3 minutes, until golden brown and crispy.
7. Serve immediately, garnished with lettuce leaves if desired.
Cooking Time: 4-6 minutes
Enjoy your delicious Wiener Schnitzel Sandwich with Pickles and Mustard!
Wiener Schnitzel with Creamy Dill Sauce
A classic Austrian dish, Wiener Schnitzel is a breaded and fried veal cutlet served with a tangy and creamy dill sauce. This recipe brings together the rich flavors of Austria in a simple and satisfying meal.
Ingredients:
– 4 veal cutlets (1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– 2 tablespoons butter, melted
– Creamy Dill Sauce ingredients (see below)
Creamy Dill Sauce:
– 1 cup sour cream
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dip each cutlet in flour, then egg, and finally breadcrumbs, pressing gently to adhere.
3. Heat butter in a large skillet over medium-high heat. Fry veal for 2-3 minutes on each side, or until golden brown and cooked through.
4. Serve with Creamy Dill Sauce (mix all ingredients together and refrigerate for at least 30 minutes before serving).
Cooking Time: 12-15 minutes
Parmesan-Crusted Wiener Schnitzel
Wiener Schnitzel is a beloved Austrian staple, typically breaded and fried. This recipe takes it to the next level by adding a crunchy Parmesan crust, elevating this comfort food to new heights.
Ingredients:
– 4 pork cutlets (1/2 inch thick)
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 cup breadcrumbs
– Salt and pepper, to taste
– Olive oil, for frying
Instructions:
1. Season the pork cutlets with salt and pepper.
2. In a shallow dish, mix together flour, Parmesan cheese, and a pinch of salt and pepper.
3. Dip each cutlet in the beaten egg, then coat in the Parmesan mixture, pressing gently to adhere.
4. Dredge the coated cutlets in breadcrumbs, shaking off excess.
5. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
6. Fry the schnitzel for 3-4 minutes per side, or until golden brown and cooked through.
7. Drain on paper towels and serve hot.
Cooking Time: 12-15 minutes
Wiener Schnitzel with Apple Slaw
Experience the classic Austrian dish Wiener Schnitzel with a twist – paired with a sweet and tangy apple slaw! This recipe is perfect for a quick dinner or a special occasion.
Ingredients:
– 4 pork cutlets (1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
– Salt and pepper to taste
– Apple slaw ingredients:
+ 2 apples, peeled and grated
+ 2 tablespoons mayonnaise
+ 1 tablespoon apple cider vinegar
+ 1/4 teaspoon salt
+ 1/4 cup chopped fresh parsley
Instructions:
1. Season the pork cutlets with salt and pepper.
2. Dip each cutlet in flour, then egg, and finally breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for about 3-4 minutes on each side or until golden brown.
4. Drain on paper towels.
5. Mix apple slaw ingredients together and refrigerate until ready to serve.
Cooking Time: About 20-25 minutes (including frying time).
Enjoy your delicious Wiener Schnitzel with Apple Slaw!
Beer-Battered Wiener Schnitzel
Elevate your schnitzel game with this crispy, golden-brown take on the classic Austrian dish. This beer-battered version adds a delightful twist to the traditional recipe.
Ingredients:
– 4 pork or veal cutlets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup beer, chilled
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Dip each cutlet in the flour mixture, shaking off excess.
3. Dip the floured cutlet in the beer, making sure it’s fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the battered cutlets for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 8-10 minutes
Serve: Serve hot with your favorite sides, such as lemon wedges, fries, or a crisp green salad.
Wiener Schnitzel with Horseradish Dip
Experience the classic Austrian dish Wiener Schnitzel, paired with a tangy and spicy horseradish dip.
Ingredients:
For the Schnitzel:
– 4 veal or pork cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 2 eggs
– 1 cup breadcrumbs
– 1 tablespoon butter, melted
– Salt and pepper to taste
For the Horseradish Dip:
– 1/2 cup prepared horseradish
– 1/2 cup sour cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Prepare the Schnitzel by coating each cutlet with flour, then eggs, and finally breadcrumbs.
3. Heat a skillet with butter over medium heat. Cook the Schnitzel for about 4 minutes on each side, or until golden brown.
4. Transfer the cooked Schnitzel to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
5. For the Horseradish Dip, combine all ingredients in a bowl and mix well. Refrigerate until ready to serve.
Cooking Time:
– Schnitzel: 14-16 minutes
– Dip: None (can be prepared ahead of time)
Enjoy your Wiener Schnitzel with Horseradish Dip!
Wiener Schnitzel with Fried Egg (Schnitzel Holstein)
Experience the quintessential Austrian dish, Wiener Schnitzel, elevated by a rich and creamy fried egg. This iconic combination of breaded and fried veal cutlet and sunny-side-up egg is sure to impress.
Ingredients:
– 4 veal cutlets
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 eggs, beaten
– Vegetable oil, for frying
– 2 tablespoons butter
– 2 fried eggs (see below)
– Chopped fresh parsley, for garnish
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dip each cutlet in flour, then eggs, and finally breadcrumbs mixed with paprika.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for 2-3 minutes per side, until golden brown. Drain on paper towels.
4. Melt butter in a small non-stick skillet over medium heat. Fry eggs sunny-side-up until whites are set and yolks still runny.
5. Serve schnitzel with fried eggs and garnish with parsley.
Cooking Time: 15-20 minutes
Smoked Paprika Wiener Schnitzel
Elevate the traditional Austrian dish with a smoky kick from paprika. This recipe adds depth and complexity to the crispy, breaded pork cutlet.
Ingredients:
– 4 pork cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 2 tablespoons butter, melted
– 2 eggs, beaten
– Smoked paprika, for serving (about 1 tablespoon per cutlet)
– Lemon wedges, for serving
Instructions:
1. Prepare the breading station: In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip pork cutlets in flour mixture, then eggs, and finally breadcrumbs, pressing gently to adhere.
3. Heat butter in a large skillet over medium-high heat. Add breaded pork cutlets (in batches if necessary) and cook for 2-3 minutes on each side, until golden brown.
4. Serve immediately with a sprinkle of smoked paprika and a squeeze of lemon juice.
Cooking Time: About 12-15 minutes per batch.
Wiener Schnitzel with Cucumber Salad
A classic Austrian dish that combines the crispiest pork cutlet with a refreshing cucumber salad, perfect for a quick and satisfying meal.
Ingredients:
– 4 pork cutlets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1 egg
– 1 cup breadcrumbs
– Salt and pepper to taste
– Vegetable oil for frying
– Cucumber Salad:
+ 2 large cucumbers, peeled and thinly sliced
+ 1/4 cup chopped fresh dill
+ 2 tablespoons white vinegar
+ Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, egg, and breadcrumbs.
2. Dip each pork cutlet in the mixture, coating evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the schnitzel for 2-3 minutes on each side or until golden brown.
5. Drain on paper towels and serve hot with Cucumber Salad.
Cucumber Salad:
1. In a bowl, combine cucumber slices, chopped dill, and vinegar.
2. Season to taste with salt and pepper.
3. Serve chilled alongside the Wiener Schnitzel.
Cooking Time: 15-20 minutes
Wiener Schnitzel with Brown Butter and Capers
Wiener Schnitzel is a beloved Austrian dish that gets an upgrade with the addition of nutty brown butter and salty capers. This recipe brings together the tender, breaded cutlet and rich, savory flavors for a satisfying meal.
Ingredients:
– 4 veal or pork cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– 2 tablespoons brown butter
– 2 tablespoons capers, rinsed and chopped
– Salt and pepper to taste
Instructions:
1. Pound the cutlets to an even thickness.
2. Dredge the cutlets in flour, shaking off excess.
3. Dip the floured cutlets in beaten egg, then coat with breadcrumbs.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
5. Fry the cutlets for 2-3 minutes on each side, until golden brown.
6. Remove the schnitzel from the pan and place on paper towels to drain excess oil.
7. In the same pan, melt the brown butter and add chopped capers. Cook for about 1 minute, stirring frequently.
8. Serve the Wiener Schnitzel with brown butter and capers spooned over the top.
Cooking Time: About 15-20 minutes
Wiener Schnitzel with Sweet Potato Fries
Get ready to elevate your snack game with this mouthwatering combination of crispy Wiener Schnitzel and sweet potato fries. This recipe is a perfect blend of Austrian tradition and modern twist.
Ingredients:
For the Wiener Schnitzel:
– 4 pork cutlets
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
For the Sweet Potato Fries:
– 2 large sweet potatoes
– 1/2 cup vegetable oil
– Salt to taste
Instructions:
1. Prepare the Wiener Schnitzel by coating each pork cutlet with flour, paprika, salt, and pepper.
2. Dip the floured cutlets in beaten eggs and then coat with breadcrumbs.
3. Fry the coated cutlets in hot oil until golden brown (about 3-4 minutes per side).
4. Meanwhile, peel and slice sweet potatoes into fry shapes. Heat vegetable oil in a deep frying pan to about 350°F (175°C). Fry sweet potato fries for 3-4 minutes or until crispy.
5. Serve Wiener Schnitzel with hot sweet potato fries and your choice of dipping sauce.
Cooking Time:
– Wiener Schnitzel: 8-10 minutes
– Sweet Potato Fries: 6-8 minutes
Summary
Get ready to elevate your Wiener Schnitzel game with these 18 crispy recipes featuring a twist! From classic lemon wedges to spicy chili aioli and creamy dill sauce, each dish offers a unique spin on this Austrian favorite. Try panko-crusted for a crunchy exterior or herb-infused for added flavor. For a twist on the classic combo, try pairing Wiener Schnitzel with mushroom gravy, cranberry compote, or sweet potato fries. There’s something for everyone in this diverse collection of recipes that will take your schnitzel to new heights!
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